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Madatha Khaja Recipe | Tapeswaram Kaja Sweet | Diwali Sweets


Madatha Khaja Recipe with Step by Step Pictures
Khaja is a traditional sweet from the state of Andhra Pradesh. This famous sweet is usually prepared during the festival seasons like diwali. This delicious sweet with flaky layers is crispy outside and juicy inside. You can make this simple sweet recipe with easily available ingredients at home. And it will never fail to impress your loved ones. Try this simple sweet recipe and post your feedback.
Kaja Diwali Sweets

Madatha Khaja


Recipe Cuisine: Andhra| Recipe Category: Sweets

Prep Time: 30 mins | Cooking Time: 15 mins | Yields: 10 to 15


Ingredients:

 

All purpose flour(Maida) - 1 cup

Ghee - 2 tblspn

Baking soda - a pinch

Salt - a pinch

Water - 1/4 cup

 

For Dusting:

 

All purpose flour / Rice flour - 1 tblspn

Oil - to deep fry

 

For Syrup:

 

Sugar - 1 cup

Water - 1/4 cup

Cardamom - 3

Lemon juice - 1 tsp, to prevent crystalized sugar

Rose water - 1 tsp, optional

 

Method:


In a bowl, take all purpose flour, add in baking soda, salt, ghee and mix well to make a bread crumb like texture. Add water little by little to make a dough. Knead well to make a dough like we do for chapati.


In a bowl, take little ghee and add little flour. (This will prevent the khaja layers from sticking to each other while frying). Now, flatten the dough to a long thin rectangle and apply ghee mixture.


You can also sprinkle more flour to prevent sticking to each other. Roll in the dough to cylindrical shaped log and cut them into equal sized 1" pieces. Slightly flatten the sides. Do not roll too much as the dough will stick to each other and we wont get any layers.


Meanwhile prepare sugar syrup by adding 1/4 sugar to 1 cup of sugar. Add in crushed cardamom.  The syrup should be like half string consistency slightly thicker than we make for gulab jamun. You can add rose water if you want. But it is purely optional. Add lemon juice to prevent syrup from crystallizing.


Heat oil in a deep frying pan. Once oil becomes hot, keep the flame to low to medium. Fry the khajas until it becomes golden brown. And immediately transfer it to the sugar syrup while the khaja is hot. Dip in syrup for 15 minutes and remove.


Enjoy!


Note:

  • Do not fry khajas in high flame as it will not cook inside.
  • Adding rose water is purely optional. You can skip them.

  Pictorial:

Keep all your ingredients ready.
In a bowl, take all purpose flour, add in baking soda, salt, ghee and mix well to make a bread crumb like texture.
Add water little by little to make a dough.
Knead well to make a dough like we do for chapati.
In a bowl, take little ghee and add little flour. (This will prevent the khaja layers from sticking to each other while frying). Now, flatten the dough to a long thin rectangle and apply ghee mixture.
You can also sprinkle more flour to prevent sticking to each other. Roll in the dough to cylindrical shaped log and cut them into equal sized 1" pieces.
Slightly flatten the sides. Do not roll too much as the dough will stick to each other and we wont get any layers.
Meanwhile prepare sugar syrup by adding 1/4 sugar to 1 cup of sugar. Add in crushed cardamom.  The syrup should be like half string consistency slightly thicker than we make for gulab jamun. You can add rose water if you want. But it is purely optional.
Add lemon juice to prevent syrup from crystallizing.
Heat oil in a deep frying pan. Once oil becomes hot, keep the flame to low to medium. Fry the khajas until it becomes golden brown.
Do not fry khajas in high flame as it will not cook inside.
Drain excess oil.
And immediately transfer it to the sugar syrup while the khaja is hot. Dip in syrup for 15 minutes and remove.
Tapeswaram Kaja Sweet Ready
Enjoy!

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